Ingredients
Vegetables
- 12 ounces vine-ripened cherry tomatoes (340 grams)
- 2 medium bell peppers, cored and chopped into 1-inch pieces (orange, red, or yellow)
- 1 large shallot, peeled and chopped
- 2 large cloves garlic, minced
Protein
- 1.5 pounds fresh salmon (680 grams)
Other Ingredients
- 2 tablespoons olive oil (divided)
- 1/2 lemon, juiced
- Large handful fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the salmon and vegetables.
- Prepare Vegetables: In a large baking or casserole dish, add whole cherry tomatoes, chopped bell peppers, chopped shallot, and minced garlic. Drizzle half of the olive oil over the vegetables and season with salt and pepper. Toss everything together to combine evenly.
- Arrange Salmon: Create a space in the middle of the vegetables and place the fresh salmon there. Brush the salmon with the remaining olive oil and season it with salt and pepper. Pour the juice of half a lemon evenly over the entire dish to add brightness.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes. Cook until the salmon is just done—tender and moist—and the cherry tomatoes burst while the bell peppers soften.
- Garnish and Serve: Remove the dish from the oven, garnish with chopped fresh basil, and serve immediately for a flavorful and wholesome meal.
Notes
- A baking or casserole dish is recommended for better juice retention, but a sheet pan can be used if necessary.
- Choose bell peppers in different colors (orange, red, yellow) for a vibrant presentation.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Ensure salmon is cooked through but still moist to avoid overcooking.
- Fresh basil added at the end enhances aroma and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
